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Hjortkotlett fylld med pekannötter, vinbär, korv och päron

Hjortkotlett fylld med pekannötter, vinbär, korv och päron

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant roast rack of venison offers a refined alternative to traditional Sunday joints. The lean, gamey flavour of the meat is perfectly balanced by a rich, dairy-free stuffing of sweet Bosc pears, toasted pecans, and savoury sausage meat. Fragrant rosemary and thyme infuse the dish with seasonal warmth, while roasted garlic cloves and sliced onions provide a caramelised vegetable base that complements the tender meat beautifully.

Ideal for a sophisticated dinner party or a celebratory feast, this impressive main course is surprisingly simple to prepare. By searing the venison before roasting, you ensure a deep, savoury crust that locks in the juices. Serve this dish alongside some simple steamed greens or crunchy roast potatoes for a complete meal that highlights the best of British autumnal produce.

Ingredients for Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears

5 tablespoons olive oil, divided
240ml chopped onion
110g sweet Italian sausages, casings removed
Roasted Bosc Pears
70g pecans, toasted
45g dried currants
1 tesked hackad färsk rosmarin
1 1.1kg rack of venison, frenched (8 bones)
2 medium onions, thinly sliced
2 heads of garlic, cloves separated, root ends trimmed, unpeeled
6 fresh rosemary sprigs
1 bunch fresh thyme

How to make Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears

Heat 1 tablespoon oil in medium skillet over medium heat. Add chopped onion; sauté until translucent, about 7 minutes. Add sausages. Sauté until brown, breaking up with spoon, about 5 minutes. Using slotted spoon, transfer mixture to medium bowl, then add pears, pecans, currants, and chopped rosemary. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Using long thin knife, make 1 cut through centre of eye of venison. Rotate knife 90 degrees and insert again, creating an X through centre. Insert handle of long wooden spoon through X; roll handle to create 1- to 2-inch-diameter cavity. Stuff with filling.

Preheat oven to 218°C. Arrange sliced onions, garlic, and herbs in roasting pan. Toss with 45ml oil. Rub venison with remaining 1 tablespoon oil; sprinkle with salt and pepper. Heat large skillet over high heat. Add venison; cook until brown on all sides, about 5 minutes. Place venison atop vegetables in pan. Roast until thermometer inserted into centre registers 49°C for rare, about 20 minutes. Let stand 10 minutes. Carve between bones; serve with vegetables.

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